Menu
Three grilled shrimp with white cheese, jalapeño and wrapped in bacon. Served with house-made escabeche.
18.95
Three flour or corn tortillas. Choice of rajas, chicken tinga or mushrooms and huitlacoche.
12.95
With chipotle mayonnaise.
13.95
Four marinated pork tacos served with two salsas.
12.95
Assorted wild mushrooms on fresh corn tortillas.
12.95
Four grilled baby lamb chops served with salsa de morita.
15.95
Ceviche las Brisas
Our most popular ceviche.
16.00
Ceviche de Camarones
A version of marinated ceviche, made with shrimp and cucumber.
17.00
Served with hand-made tortillas, corn or flour. Serves 2-3.
With Rajas
(poblano strips)
15.00
With Chorizo Verde
House-made pork chorizo made with Swiss chard.
15.50
With Rajas and Chorizo Verde
16.50
Three pieces. One each of chicken, guacamole and cochinita pibil.
14.95
9 pieces. 3 of each of the following: Salpicon de Pescado, camaron y guacamole and nopalitos.
14.95
Camarones, Cordero, Quesadillas, Tacos al Pastor. Serves 4-6.
42.95
Mexican corn soup with cheese and poblanos.
Cup 7.00 | Bowl 9.00
This classic recipe was introduced by Fonda San Miguel in 1975.
Cup 7.00 | Bowl 9.00
Tortilla soup with chicken and avocado.
10.50
Fresh spinach salad with toasted almonds, toasted pasilla chiles and panela cheese. Recipe from Maria Dolores Torres of Mexico City.
9.50
A Guacate (avacado) or Guaca Mole (mole of avacodos)
10.50
Mixed greens with garlic cream or cilantro olive oil dressings.
9.50
Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce.
23.95
Roasted poblano lightly battered and pan-fried, filled with shredded pork, almonds and raisins. Served with a jitomate sauce.
23.50
Baked zucchini filled with corn, zucchini, and white cheese. Served with a jitomate sauce.
18.95
Seasonal — Ask your server.
18.95
Chicken, Cheese, Pork or Vegetables (Mushrooms and Huitlacoche, Chayote)
20.95
20.95
20.95
Shredded duck enchiladas topped with a poblano-spinach sauce.
23.95
Grilled strip of beef tenderloin served with guacamole, rajas, black beans and a cheese enchilada. With your choice of toppings.
45.95
Yucatan specialty of pork baked in banana leaf.
24.95
Slow-cooked, seasoned lamb in a papillote, or paper wrapper.
Traditionally done in a Maguey leaf in Mexico, but seldom used for ecological reasons.
33.95
Premium Berkshire pork chop cooked on our vertical rotisserie.
Served with grilled vegetables.
28.95
One-half chicken covered with the traditional mole of poblano.
24.95
Roasted chicken on our rotisserie and finished in the oven.
Served with grilled vegetables
22.95
Broiled fish fillet in the traditional Vera Cruz tomato sauce with capers, onions and Spanish olives.
29.00
Fish fillet broiled in garlic butter or achiote-seasoned.
26.95
Grilled fish fillet seasoned with recado and served with salsa verde, rajas, potatoes, carrots and grilled zucchini.
32.95
Gulf shrimp broiled in garlic butter or achiote-seasoned.
29.95
Gulf shrimp in spicy chipotle cream sauce.
32.95
Adobe-crusted shrimp placed over corn tortillas filled with rajas and served with a chipotle-black bean sauce.
29.00
Crepes sauced with a rich goat milk caramel and toasted almonds.
Served with our goat milk and cajeta ice cream.
10.00
Mango sorbet garnished with seasonal fruits.
Ask your server for current flavors.
10.00
Two scoops of ice cream or fresh fruit sorbets.
Ask your server for current flavors.
10.00
*Consuming raw or undercooked food may increase your
risk of foodbourne illness.
+
Never any charge for chips and salsa.
No charge for hand-made corn and flour tortillas with entrées.
Please advise your server of any food allergies.
FOR PRESS INQUIRIES, CONTACT TALK@PAULABIEHLER.COM
WEBSITE BY DESIGNCODE.
©2019 FONDA SAN MIGUEL. ALL RIGHTS RESERVED.
FOR PRESS INQUIRIES, CONTACT TALK@PAULABIEHLER.COM
WEBSITE BY DESIGNCODE.
©2019 FONDA SAN MIGUEL. ALL RIGHTS RESERVED.
FOR PRESS INQUIRIES, CONTACT TALK@PAULABIEHLER.COM
WEBSITE BY DESIGNCODE.
©2019 FONDA SAN MIGUEL. ALL RIGHTS RESERVED.
Finally, Fonda San Miguel will reopen on Tuesday, June 23.
Many procedures and improvements will be in place to provide a very safe place to work and to dine. During this too long time, we have been renovating bathrooms, our kitchen, the bar and anything that will make the restaurant safer.
Fortunately, all of our staff were recipients of the Paycheck Protection Program for which we qualified early. That program has now run out. The FSM family is now expecting a successful reopening. 45 years of experience should result on an even better Fonda San Miguel.
With COA, State of Texas and our own guidelines in place, we will be doing the following:
At first, reservations will be required for the dining rooms. Walk-ins will be accommodated in the atrium and bar only. We urge you not to gather at the front door and the hostess stand. Everyone must wear a mask upon entering. We may take temperatures. We are definitely taking temperatures of our staff. When you are seated, then you may remove your mask. Our servers will wear face protections. You may not see their handsome and beautiful faces but we have a clever way for you to “see” who is serving you.
Although not a perfect world, there are some new “normals” that all of us will be learning. We will be following the most positive, safe, even fun approach to welcome and serve you once again. Getting out of our houses is going to be great for everyone.
Please give us your suggestions in any way to make your experience of beginning to return to normal a very positive one.
MIL GRACIAS and welcome back…
